Ingredients:

  • 1.5 lbs (680g) large shrimp (16/20 count), peeled and deveined
  • 1 cup (240g) high-quality mayonnaise
  • 2 tbsp (30g) whole grain Creole mustard
  • 1 tbsp (15g) prepared horseradish
  • 1 tsp (5ml) fresh lemon juice
  • 1 tsp (5ml) Louisiana-style hot sauce
  • 1 tsp (2g) smoked paprika
  • 1 tbsp (10g) minced capers
  • 1 cup (125g) all-purpose flour
  • 1.5 cups (240g) fine yellow cornmeal
  • 2 tbsp (16g) Cajun seasoning
  • 1 cup (240ml) whole buttermilk
  • 1 large egg
  • 1 quart (1L) peanut oil for frying
  • 2 large French-style loaves (approx. 12 inches each), halved
  • 2 cups (150g) shredded iceberg lettuce
  • 2 large vine-ripened tomatoes, sliced
  • 12 dill pickle chips

Instructions:

  1. Marinate the shrimp. Whisk the buttermilk, egg, and 1 tablespoon of Cajun seasoning in a large bowl. Submerge the cleaned shrimp and refrigerate for 15 minutes. Note: This allows the flavors to penetrate the seafood.
  2. Mix the remoulade. Stir together the mayonnaise, mustard, horseradish, lemon juice, hot sauce, smoked paprika, and minced capers. Wait for the smell of the capers and lemon to bloom before covering and chilling.
  3. Prepare the dredge. In a shallow dish, whisk together the cornmeal, all purpose flour, and the remaining Cajun seasoning until uniform.
  4. Heat the oil. Pour the peanut oil into a Dutch oven and bring it to 375°F (190°C). Note: Use a thermometer to ensure accuracy.
  5. Coat the shrimp. Working in batches, remove shrimp from the buttermilk, letting excess drip off, then toss in the cornmeal mixture. Press the coating in firmly to ensure it sticks.
  6. Fry until golden. Carefully drop the shrimp into the oil and fry for 2-3 minutes until they turn mahogany gold and float.
  7. Drain and rest. Move the shrimp to a wire cooling rack immediately. Listen for the faint sizzle as the steam escapes the crust.
  8. Toast the bread. Halve the French loaves and toast them cut side down on a dry griddle until scorched and crispy.
  9. Build the sandwich. Spread a thick, generous layer of remoulade on both sides of the toasted bread.
  10. Dress and serve. Layer with shredded iceberg lettuce, tomato slices, and dill pickles, then overstuff with the hot, fried shrimp.